Mediterranean Potato Salad

This is a good, non-mayonnaise based potato salad that is fairly low fat. Originally from the USA Weekend magazine in the Sunday Denver Post.

• Ready In: 25 mins
• Serves: 10

Ingredients

• 2  lbs small red potatoes, unpeeled, cooked, cooled, and cut into bite-size pieces
• 1  pint grape tomatoes, halved
• 1  cup  sliced green onion, including some green
• 1⁄2 cup basil, cut into thin strips
• 1  cup celery, thinly sliced
• 1⁄2 cup kalamata olive, halved and pitted
• 2  garlic cloves, crushed
• 2  tablespoons  white balsamic vinegar
• 6  tablespoons extra virgin olive oil
• 2  teaspoons dijon-style mustard
•  salt & freshly ground black pepper, to taste

Directions

1. In a large bowl,combine potatoes,tomatoes,onions,basil,celery, and olives.
2. Whisk together garlic,vinegar,olive oil,mustard, salt and pepper.
3. Add dressing to potatoes and toss.
4. Refrigerate until ready to serve.